this delicious barley "risotto" is best served at room temperature. the texture of the barley is so AWESOME!! i'm really becoming a big fan of this oh so beloved grain of an oh so beloved sister crow~
Barley Risotto
1 onion chopped coarsely
2 or so cloves of garlic
1 cup pearled barley
10 oz frozen chopped spinach (or mixture w/fresh)
3+ cups chicken broth
1 bay leaf
2 chopped roma tomatoes
1 can chick peas, drained
fresh parm
s&p
saute onion and garlic until translucent. add barley, saute to coat. add chicken broth and bay leaf and simmer 30-45 minutes covered. once barley is soft (you may have to add more broth and continue to simmer until you get here) and to your liking, add the tomatoes, pea, and spinach. cook about 5 more minutes, or until spinach is thawed/wilted and warmed through.
remove from heat, add grated parm and salt and pepper to taste.
LOVE BARLEY! I can't wait to check this out, I like how it doesn't look too labor intensive like most risottos.
ReplyDeleteMaking this tonight. And Holly, don't be scared of risotto. All you have to do is stir stir sirtrisitirisir
ReplyDeleteTotally made this tonight....
ReplyDeleteMine turned out a little soupy and looking nothing like riane's photo because I was in a rush and didn't bother to measure the liquid, but still super tasty! We ate all of it, hot, so i am sad there are no leftovers. I used fresh spinach and also dropped a teasponn of sesame chili oil in there earley on in the process. I also sauteed the onions/garlic with my usual risotto oli-butter ratio.
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